Vegetarian Stuffed Peppers

5 Bell Peppers - any color
0.5 cup TVP - dry
1 cup canned diced tomatoes
Lundberg Spanish Rice (whole box)
0.5 T onion powder
1 clove garlic
1 T olive oil
1 cup vegetable broth
0.5 cup frozen corn - cooked
1 cup canned black beans
3 T salsa
3 T sour cream
2 T parmesan cheese
2 oz. cheddar cheese

After filling the peppers, I topped with a little of the canned tomatoes but pureed them in the food processor first.
To make vegan, use vegan cheese (like daiya), vegan parmesan if you can find it (most have milk products added in) and omit the sour cream.

1. Cook rice according to box without added oil.
2. Cut the tops of each pepper. Chop up any useable parts. Take the seeds out of each pepper and sit in a baking dish.
3. Saute peppers, oil, onion powder and garlic for 5 minutes over medium heat.
4. Reconstitute TVP with vegetable broth, leaving it sit for 5-10 minutes.
5. Mix TVP, prepared rice, diced pepper mixture, corn, beans, salsa, sour cream and parmesan cheese. Fill the bell peppers with this mixture.
6. Cook at 375 for 60+ minutes, covered with foil.
7. Add cheese and cook uncovered for a few minutes until melted.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user BLESSEDBEDRAG.